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Ingredients
- 8 ounce. cream cheese, room temp.
- 1/2 c. peanut butter
- 1/2 c. 10x sugar
- 1 (8 ounce.) container Cold Whip (thawed) plus additional topping
- 1 jar Mrs. Richardson's Warm Fudge Ice Cream Topping
- 1 (9 inch) prepared graham cracker pie crust
Directions
- Hot warm fudge topping, pour into bottom of prepared crust to a depth of 1/2 inch - chill. Cream peanut butter and cream cheese together. Add in 10x sugar - beat 3 min. Blend in Cold Whip. Smooth peanut butter mix into pie crust - refrigeratefor 4 hrs. To serve, top with additional Cold Whip and minced nuts. Serves 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 610g | |
| Calories 2184 | |
| Calories from Fat 1548 | 71% |
| Total Fat 178.31g | 223% |
| Saturated Fat 83.01g | 332% |
| Trans Fat 0.0g | |
| Cholesterol 254mg | 85% |
| Sodium 1624mg | 68% |
| Potassium 1338mg | 38% |
| Total Carbs 111.92g | 30% |
| Dietary Fiber 7.9g | 26% |
| Sugars 74.33g | 50% |
| Protein 49.99g | 80% |
